Do Labor Day the Healthy Way with these Good-for-You Recipes

Greek Chicken Burgers with Tzatziki Sauce

PREP TIME: 20 MINUTES | COOK TIME: 10 – 15 MINUTES | YIELD: 4 SERVINGS

1 Leaner 3 Green 1 Healthy Fat 3 Condiments

For the Tzatziki Sauce:

• 1 small cucumber
• ½ Tbsp chopped fresh mint
• 1 Tbsp chopped fresh dill
• ½ Tbsp lemon juice
• 1 clove garlic, minced
• 1 cup plain, low-fat
• Greek yogurt

For the Chicken Burgers:

• 2 oz crumbled, reduced-fat feta cheese
• 1 egg
• 1 cup fresh spinach, chopped
• 10 Kalamata olives, chopped and pitted
• 1 Tbsp cornstarch
• 1 tsp dried oregano
• 2 cloves garlic, chopped
• ½ tsp salt
• ¼ tsp pepper
• 1 lb 95 – 97% lean ground chicken
• 2 tsp olive oil
• 2 tomatoes, sliced
• 1 small head iceberg lettuce, cut into eight bun-sized pieces

Directions

1. Chop half of the cucumber into small pieces, and place in a small bowl. Slice remaining cucumber into thin slices for sandwiches, and set aside. Add remaining sauce ingredients to small bowl, and refrigerate until ready to use.
2. In a large bowl, combine the first nine burger ingredients. Add chicken, and mix lightly but thoroughly. Shape into four burger patties.
3. Moisten a paper towel with oil, and, using cooking tongs, rub on grill rack to coat lightly. Add burgers, and grill covered, over medium heat, until a meat thermometer reads 165° F (about 5 to 7 minutes on each side).
4. Serve on iceberg lettuce “buns” with tomato slices, remaining cucumber, and sauce.

Mini Pepper Nachos

PREP TIME: 15 MINUTES | COOK TIME: 5 MINUTES | YIELD: 4 SERVINGS,

1 Leaner 3 Green 1 Healthy Fat 1 Condiment

• ¼ cup chopped jalapeño pepper
• Cooking spray
• 1, 12.5-oz can low-sodium chicken breast (in water), drained
• 6 oz avocado, mashed
• ½ cup plain, low-fat Greek yogurt
• 2 cups shredded, low-fat cheddar cheese, divided
• 1 tsp chili powder
• 24 mini bell peppers, halved with stem, seeds, and membranes removed  
• ¼ cup chopped scallions

Directions

1. Sauté the diced jalapeño in a lightly greased skillet until tender.
2. Mix the jalapeño, chicken, avocado, yogurt, one cup of cheese, and chili powder in a medium bowl.
3. Arrange the mini bell peppers in a single layer in a large casserole dish. Fill with chicken mixture, sprinkle with remaining cheese, and broil until cheese has melted, about 2 to 4 minutes.
4. Garnish with scallions and serve with salsa, if desired.